Recipe: Appetizing Beef Tofu Stir Fry

Beef Tofu Stir Fry. Beef Tofu Stir Fry always seems to make it to the lunch table or car whenever the four of us are together and passing through Manhattan. And for good reason--this dish is beefy, saucy (Sarah is the family gravy addict), and just plain delicious! Even at home, Beef Tofu Stir Fry is one of those dishes that we make over and over again.

Be careful--the pieces are delicate and will break up easily without proper handling! Let the tofu and the sauce come up to a boil, and drop in the green portions of the scallions and the seared beef, including any juices from the marinade bowl. We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. You can cook Beef Tofu Stir Fry using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef Tofu Stir Fry

1. It's of For the beef & marinade.
2. It's 10 ounce of flank beef, sliced 1/4 inch thick.
3. You need 1 tbsp of water.
4. You need 1 tsp of vegetable oil.
5. It's 1 tbsp of soy sauce.
6. You need of For the rest of the dish.
7. You need 2 tbsp of vegetable oil.
8. It's 3 of thin slices ginger.
9. It's 2 clove of garlic, minced.
10. It's 2 of scallions.
11. You need 2 tsp of Shaoxing wine.
12. Prepare 3/4 cups of chicken or beef stock.
13. It's 2 tbsp of oyster sauce.
14. Prepare 1 tsp of soy sauce.
15. Prepare 1/2 tsp of sesame oil.
16. It's 1/4 of freshly ground white pepper.
17. Prepare 1/4 tsp of sugar.
18. It's 1 block of soft tofu, cut into 2-inch square, 1/2 thick.

One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. RECIPE BELOW: This delicious saucy beef tofu is a favorite lunch item at many Chinese restaurants. It's quick and easy to make at home, you'll love it!

Beef Tofu Stir Fry instructions

1. For velveting beef, combine the beef, water, vegetable oil, cornstarch, baking soda, and soy sauce in a medium bowl. Let the beef marinate for 20 minutes..
2. Heat the wok until smoking and spread 2 tablespoons of oil around the perimeter. Sear the beef for 20 seconds on each side. You want the beef seared on the outside and about 80% done. Transfer back to the marinade bowl, and set aside..
3. Add the ginger, and let caramelize for 20 seconds. There should be oil in the wok from searing the beef, but add another tablespoon of oil if needed. Next, add the minced garlic and the white portion of the scallions. Stir fry for 10 seconds, and add the Shaoxing wine..
4. Stir again for 10 seconds, and add the chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, and sugar. Stir-fry until combined, and then gently slide the tofu into the wok. Be careful––the pieces are delicate and will break up easily without proper handling!.
5. Let the tofu and the sauce come up to a boil, and drop in the green portions of the scallions and the seared beef, including any juices from the marinade bowl..
6. While everything is coming up to a boil, use your marinade bowl to mix your cornstarch slurry. (Another dish saved from washing duty!) Check the seasoning of the sauce, and add more salt or soy sauce if desired, but remember it will get saltier after it thickens!.
7. Carefully stir in the cornstarch slurry, and lower the heat to medium as the sauce thickens. Be as gentle as possible when stirring so as to minimize tofu breakage. A pushing/stirring motion to rotate the mixture around the wok usually.

If using frozen tofu, simmer until completely defrosted. Remove from heat and let drain in a colander lined with paper towels. Wrap the tofu in a dish towel, then place a plate on top. In a wok or large frying pan, heat the sesame oil over medium heat. Chicken, pork, beef, seafood, or tofu.